Preheat oven to 400˚F.
Line a baking sheet with foil or parchment paper.
Transfer eggplant slices to the baking sheet and sprinkle with salt. Let stand while the oven preheats.
When oven is heated, wipe down the eggplant slices with paper towels.
Brush eggplant slices with olive oil.
Put in the oven and roast for 15 minutes, or until just tender.
In the meantime, beat the egg in a large mixing bowl.
To the egg add ricotta, 1 cup mozzarella, ¼ cup parmesan, minced garlic, oregano, basil, and black pepper; mix until thoroughly combined.
Remove eggplants from oven.
Lower oven temperature to 375˚F.
Spread ⅓ cup marinara on the bottom of a 9x13 baking dish.
Layer 6 eggplant slices over the marinara sauce.
Spread ⅓ of the ricotta cheese mixture over the eggplants.
Spread ⅓ of the marinara sauce over the ricotta.
Repeat the layering 2 more times, ending with a layer of marinara sauce.
Sprinkle remaining shredded mozzarella cheese and parmesan cheese over the marinara sauce.
Cover the baking dish with aluminum foil and bake for 20 minutes.
Remove foil and continue to bake for 18 to 20 minutes, or until bubbly, and cheese is melted.
Remove lasagna from oven and let stand 10 to 15 minutes.
Top with fresh basil, cut, and serve.